Garden Geek Vegan Stir Fry: A New Favorite to Try
I’ve got something fresh and exciting to share with you today – my Garden Geek Vegan Stir Fry. I recently whipped this up and was really pleased with how it turned out. Here’s why I think you’ll love it too.
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Fresh Veggies from My Garden
You know how much I enjoy my hydroponic garden. This stir fry gave me the perfect opportunity to use some of my fresh produce, like bok choy, bell peppers, jalapeños, and basil. There’s just something special about cooking with ingredients you’ve grown yourself. It makes every meal feel a bit more personal and rewarding.
Getting the Tofu Just Right
Tofu can be a bit tricky to get right, but I’ve found a great way to make it crispy and delicious using my air fryer. I used Hodu Organic Extra Firm Tofu, which has a great texture. Air frying it gives the tofu a crispy outside while keeping it tender inside, and it’s so much healthier because you use less oil. If you’re thinking about getting an air fryer, I’ve linked to my top pick here. It’s been a game-changer for me in the kitchen.
The Flavor Boost from Shiitake Mushrooms
I also added some dehydrated shiitake mushrooms to this stir fry. These mushrooms are fantastic for adding a deep, savory flavor that really elevates the dish. I’m excited to share them with you because they’re a product I believe in and I think they’ll make a great addition to your pantry. Check them out through my affiliate link here.
Healthy, Quick, and Delicious
This stir fry is packed with nutrients and is ready in no time, making it a great option for those busy days when you want something quick but still wholesome. It’s full of vibrant colors and flavors, and it’s all vegan, which makes it a perfect fit for anyone looking to eat more plant-based meals.
Worth a Try and Super Versatile
I think you’ll enjoy trying out this Garden Geek Vegan Stir Fry as much as I did. Here’s a little story: I made this dish one evening and served it over some leftover steamed jasmine rice. It was delicious. The next day, I had some stir fry leftovers but no more rice. So, I got a bit creative. I boiled up some soba noodles I had in the pantry, reheated my pan, tossed the stir fry leftovers in with the noodles, and added a splash of soy sauce. It was like a whole new meal – a delicious Asian noodle dish!
One of the best things about this recipe is how flexible it is. You don’t have to stick to the exact vegetables I used. This is a great way to use up whatever you have on hand, whether it’s from your garden or your fridge. It’s perfect for making sure you don’t waste any of that hard-earned produce or expensive groceries. Swap in your favorite veggies or whatever needs to be used up, and it’ll still turn out great.
Give it a shot and let me know how it goes. I’d love to hear your feedback and any creative tweaks you come up with.
Happy cooking, and let’s keep enjoying good food together!
Garden Geek Vegan Stir Fry with Air-Fried Tofu
Ingredients
- 10 0z extra firm tofu cubed (Hodu Organic Extra Firm Tofu or similar)
- 1 cup broccoli florets
- 1 cup Bok choy chopped
- 1 bell pepper sliced (choose your favorite color)
- 1 jalapeño pepper thinly sliced (adjust to taste)
- 1 medium carrot julienned
- 1 small onion sliced
- 6 dehydrated shiitake mushrooms (see notes) rehydrated and sliced
- 1/4 cup fresh basil leaves
- 2 tbsp vegetable oil or any cooking oil of your choice
- 2 tbsp soy sauce or tamari for a gluten-free option
- 1 tbsp rice vinegar
- 1 teaspoon sesame oil
- t teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
- Salt and pepper to taste
- Cooked rice or noodles to serve
Instructions
Prepare the Tofu
- If you're using vacuum-sealed tofu like Hodu Organic Extra Firm Tofu, you don’t need to press it. Simply pat it dry with a paper towel or a kitchen cloth to remove excess moisture. For tofu packaged in a carton with liquid, it’s best to press it to remove as much liquid as possible. You can use a tofu press, which I recommend, or place the tofu between two plates with a weight on top for about 20 minutes.
Air-Fry the Tofu
- Preheat your air fryer to 375°F (190°C). After drying or pressing, cut the tofu into cubes. Lightly toss the cubes with a little oil, salt, and pepper. Place them in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking the basket halfway through, until the tofu is golden and crispy.
Rehydrate Shiitake Mushrooms
- Soak the mushrooms in hot water for about 20 minutes until softened. Drain and slice them, reserving the soaking liquid for later use. If you notice any large stems, you may want to use kitchen shears or a knife to cut it off. These pieces can be quite tough,Alternatively, feel free to replace these with a fresh or dried mushroom of your choice.
Cook the Vegetables
- In a large pan or wok, heat the remaining oil over medium heat. Sauté the onions, garlic, and ginger until fragrant. Add the broccoli, carrot, and bell pepper. Cook for a few minutes until they start to soften.
- Add Peppers and Mushrooms, then stir in the jalapeño, bok choy, and shiitake mushrooms. Cook for another 3-4 minutes.
- Combine Everything
- Add the air-fried tofu to the pan.
- Combine the soy sauce, rice vinegar, and a splash of the mushroom soaking liquid in a small bowl or glass measuring cup.
- Pour into the pan. Stir to combine.
Thicken the Sauce
- Add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes. Drizzle with sesame oil and toss in fresh basil leaves.
Serve
- Season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
Nutrition
